Warm Thai beef salad is simple and has many variations

Thai Beef Salad

There are many variations on this theme.   This is a simple version featuring fresh crunchy vegetables, tender beef and tangy chilli dressing.   I served it with vermicelli noodles - see below.  Tomorrow's variation includes  dried mushrooms.

Thai Beef Salad
1 tbsp oil for frying
500g (16 oz) thick-cut, premium-quality beef steak (sirloin, rump or fillet) fat and sinew removed
Sweet Chilli Dressing:
3 tbsp Thai sweet chilli sauce
2 tbsp fish sauce
1/4 cup fresh lime or lemon juice

Salad
1 lebanese cucumber, chopped into small finger-sized batons
1 cup cherry tomatoes. halved
2 spring Onions, finely sliced
handful sugar snap peas. finely sliced (optional)
1/4 cup each chopped mint and coriander
salt and freshly ground black pepper
2 handfuls baby spinach or rocket leaves

Heat oil in a large frypan. Season beef and cook 2-3 minutes each side until medium rare. Set aside to cool and, meanwhile, combine dressing ingredients.

Place  rocket or spinach leaves, cucumber, tomatoes, spring onions and sugar snap peas in a bowl with the herbs. Drizzle over half the dressing and toss to coat thoroughly. Thinly slice the cooked meat across the grain and toss through the salad. Drizzle over remaining dressing.

Vermicelli Noodles are boiled  for 3 minutes in stock
or simply covered with water then drained.  Add a little
sesame oil and coriander etc

Make sure you buy vermicelli in serving sizes.  If  you buy
the large single size you may end up with it all over the floor